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Beverage product with stable dairy foam

A product and beverage technology, applied in the field of stable beverage products, can solve problems such as insufficient stability of toppings, and achieve the effect of enhancing stability and durability

Inactive Publication Date: 2015-04-08
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this type of topping is not stable enough for products that are prepared for a long time before consumption and sale through retail

Method used

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  • Beverage product with stable dairy foam
  • Beverage product with stable dairy foam
  • Beverage product with stable dairy foam

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0042] cold coffee drink

[0043] a) Preparation of coffee liquid:

[0044] Commercially available dried coffee extract, sucrose and milk protein were mixed together and added to a liquid phase comprising milk, cream and water for standardization. After hydration, the mixture was briefly sterilized at high temperature and thereafter homogenized. The resulting coffee liquid is then cooled to a temperature of 6°C and filled into transparent plastic cups such as figure 1 shown in .

[0045] b) Preparation of milk foam:

[0046] A mixture of dry stabilizers, ie, 150 g carrageenan, 50 g xanthan gum and 8 g locust bean gum, was added to 100 liters of standardized liquid milk containing whole milk, cream and 6.5 wt% sucrose. After hydration, the milk-based composition was sterilized at 145°C for 60 seconds. Thereafter, the composition was cooled to 6°C.

[0047] The milk mixture was then whipped with a standard industrial aerator of the Aeromix type at a temperature of 8°C by i...

example 2

[0054] Mango Flavored Fermented Milk Drink

[0055] a) Preparation of fermented milk liquid:

[0056] The milk was mixed with sucrose and pasteurized at 92°C for 6 minutes. Thereafter, the milk liquid was homogenized and cooled to 41° C. before being inoculated with the yoghurt strain used for fermentation. Once pH 4.6 was reached, the fermentation was stopped and mango puree was added to the liquid and mixed. Cool the liquid to 6 °C and fill into clear plastic cups such as figure 1 shown in .

[0057] b) Preparation of fermented milk foam

[0058] 500 g of lactoyl palmitin emulsifier and 500 g of dry gelatin were added to 100 liters of liquid whole milk containing 5 wt % cream and 5 wt % sucrose, and mixed.

[0059] After hydration, the milk base was pasteurized at 105° C. for 2 minutes and then homogenized first at 200 bar and in a second step at 40 bar. The milk base was then cooled to 41°C before being inoculated with the yogurt strain used for fermentation. Once th...

example 3

[0068] Comparative Example I of Coffee Beverages

[0069] As in Example 1, coffee liquid was prepared and dosed into clear plastic cups.

[0070] A milk mix was prepared with the same standardized liquid milk comprising whole milk, cream and 6.5 wt% sucrose as in Example 1, but without added stabilizers, namely carrageenan, xanthan gum and locust bean gum. The milk mixture was then sterilized, cooled and whipped in the same manner as the milk mixture in Example 1.

[0071] like figure 1 The resulting milk froth is applied to a clear plastic cup containing coffee liquid as shown in .

[0072] The cups were then stored at 8°C for several days and observed daily. It was thus observed that for the beverage product samples without stabilizer in the milk foam, the milk foam started to shrink after 1 day (24 hours), ie collapsed and mixed into the liquid. By the next day (48 hours), the milk froth was no longer sticking to the inside of the cup, and remnants of the milk froth wer...

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Abstract

The present invention relates to a beverage product comprising a container, a liquid and a dairy foam on top of the liquid covering its surface. The dairy foam comprises 90 to about 100 wt% milk and milk fat, 0-10 wt% sweetener, and from 0.1 to about 1.5 wt%, preferably from 0.1 to about 1.0 wt% of a stabilizer. According to the invention the dairy foam has been applied first to an inner wall of the container along the entire circumference of said container before filling up the complete surface of the liquid so that it sticks to said inner wall. The present invention also relates to a method for manufacturing such a beverage product.

Description

technical field [0001] The present invention relates to a stable beverage product comprising a durable and stable milk foam on top of a liquid beverage, and a method of manufacturing said beverage product. Background technique [0002] Beverages with sparkling toppings are very popular, especially among younger consumers who prefer to drink these products, use a straw or spoon, mix the sparkling topping with a liquid drink before drinking or consume the sparkling topping on its own. Such popular products include current hot and cold beverages such as freshly prepared cappuccinos, latte macchiatos and other fizzy milkshakes and beverages, most of which are prepared at home or away just before consumption. [0003] There are various mechanical means and devices for frothing, usually using air and / or steam to froth milk. This mechanically generated foam typically only persists for a very short time on top of the liquid beverage and tends to collapse rapidly thereafter. They o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13A23C9/137A23C9/152A23F5/24B65D51/00
CPCA23V2002/00A23C9/1307A23C2210/30A23C9/1544H01L21/67353H01L21/67356A23C9/137A23C2270/05A23C9/1524A23F5/243A23V2250/5424A23V2200/226
Inventor B·沙内J·莫罗J-E·塞尔J·曼乔
Owner SOC DES PROD NESTLE SA
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